North African Shakshuka Recipe (Eggs in Spicy Tomato Sauce with Feta)
Home » COOK » Recipes » Recipes by Ingredient » Eggs »
This delicious and attractive North African Shakshuka Recipe is just bursting with spicy flavor. Nestled inside the peppery tomato stew are eggs that are poached to perfection, and then finished off with Feta. Yum!
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
North African Shakshuka Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Originally served for breakfast in North Africa and the Middle East, shakshuka is a tasty meal of eggs cooked in a spicy tomato sauce.
It is now a popular dish worldwide, and can be enjoyed for breakfast, lunch, or dinner.
In addition to being full of flavor, this recipe is also simple to prepare and healthy too.
Shakshuka is a delicious dish that may be prepared in one skillet/pan, making cleanup a breeze.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Onion, Red Bell Pepper, Red Chili Pepper, Garlic, Parsley
- Dairy – Feta
- Other – Eggs, Bread
- Ground Cumin
- Ground Coriander
- Smoked Paprika
- Canned Diced (Chopped) Tomatoes
- Tomato Passata
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Eggs
One of the hero ingredients in this dish is eggs, so here are some more recipes using the same:
- Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
- Niçoise Salad with Seared Ahi Tuna, Green Beans, Eggs, & Potatoes
- A Recipe for Avocado Deviled Eggs with a Spicy Kick!
More Spicy Recipes
Looking for more spicy dishes to make? Check these recipes out next:
- Stuffed Spicy Butternut Squash
- 30-Minute Spicy Cajun Snapper with Mango-Avocado Salsa
- Hawaiian Barbecue Chicken (Sweet & Spicy Lava Chicken for a Luau!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Recipe Tips
- If jarred passata is not available in your area, a good substitute is a combination of one-part tomato paste (in the UK, tomato purée) mixed with two parts water. (For this recipe, 1/3 cup tomato paste mixed with 2/3 cups water).
- You can also use a jarred sauce, but it is likely to have additional seasonings that could affect the overall flavor of your dish.
How Do I Make North African Shakshuka?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
North African Feta Shakshuka with Eggs & Feta
This delicious and attractive North African Shakshuka Recipe is just bursting with spicy flavor.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 red chili pepper, seeded and minced (if you want it extra spicy leave in the seeds)
- Sea salt and black pepper to taste
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 (14-oz/400g) can diced tomatoes
- 1 cup tomato passata
- 4 large eggs
- 4 oz (100g)) feta cheese, crumbled
- ½ cup fresh parsley, minced
- Hot fresh bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook for 3-4 minutes, stirring occasionally until the onion becomes soft and translucent.
- Add the garlic, cumin, coriander, and paprika. Continue cooking for 1-2 minutes until the garlic and the spices become fragrant.
- Add diced tomatoes and tomato passata. Increase heat to medium-high. Simmer the sauce for 5-6 minutes until slightly thickened.
- Using a wooden spoon, make 4 indentations in the sauce and crack one egg into each well.
- Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
- Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1183Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 422mgSodium: 1540mgCarbohydrates: 152gFiber: 12gSugar: 20gProtein: 43g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.